Bearberry: properties and recipes

Bearberry, or as it is called, bear ear - a small shrub that spread along the ground and covered his shoots forest clearings. On the palate the fruit tart, sour. Berry usually harvested in the winter by drying or the preparation of beverages. Read also about other berries growing in the woods.

Beneficial features

The berry contains many useful components of the body. Bearberry contains malic, citric acid, arbutin, vitamin A, E, C, and minerals: phosphorus, calcium, calcium. The composition can also be found berries manganese, iron, carotene and tannins. Where else can provide useful vitamins? See the link products, aphrodisiacs: http://roman-trusov.ru/blog/samie-moschnie-produkti-afrodiziaki-top-50.html

Berries are used in diseases of the gastrointestinal system. Bearberry helps with gastritis, improves digestion, removes waste and excess fluid from the body. It stops bleeding, improves vision. It has a diuretic, antiseptic and astringent effects. It helps with inflammatory processes in internal organs. Used in the treatment of cystitis, prostatitis, kidney stones and kidney disease.

Where and when to collect bearberry?

It ripens in late summer, but the berries are usually harvested in early autumn. Bearberry loves pine forests, fresh and dry sandy soils. It grows on rocky wasteland, scree, solar edges. You can find a number of berry cranberry bushes. The fruits of the plants look like, but you can easily tell them apart: on the berry cranberries have the corolla, which is not on the berries a bearberry. It has no protrusions.

Bearberry dried under a canopy in the street or in the attic. To do this, lay a thin layer of berries. Willingness to easily check if the leaves do not smell and a slightly bitter taste, then, bearberry ready. Tear off the leaves and throw branches. Store berries in a dry and dark place, in a fabric bag or glass jar. Storage time - five years.

Kissel from bearberry

To make jelly, take half a cup of bearberry, 3 tablespoons sugar, 2 small spoons of starch and 200 milliliters of water. Fruit scald with boiling water, and mash with a spoon on the screen. Juice put aside, the rest of the mixture boil and strain. Again boil, adding the sugar.

Separately, mix the starch and a quarter cup of water. Mix thoroughly. In the broth add the starch dissolved, again bring to a boil and remove from heat. Kissel has to cool down, but you need to keep it stirring. When it has cooled, add the juice squeezed out earlier. Kissel ready.